We present to your attention a gastronomic tour of Phuket restaurants from Trisara:

• PRU. The name PRU literally stands for “Plant, Raise, Understand”, that is to mean “Plant, grow, understand.” PRU is marked with the traditional red Michelin star. It received its green Michelin star for its environmental friendliness and support for the sustainable development of local entrepreneurs, fishermen and farmers. The PRU team tries to tell the story of a certain terroir in their dishes. For example, for a dish with shrimp from the Tapi River, they came up with a sauce made with small fish from the same river and used plants from its banks

• Jampa. A 20-minute drive from the Trisara hotel, the Jampa restaurant also adheres to the farm-to-table concept. The kitchen is run by Dutchman Rick Dingen, who skillfully turns even edible flowers into a culinary masterpiece over an open fire. Each guest will be honored with his attention and will receive an unforgettable gastronomic journey around Thailand without leaving the table. The restaurant is awarded a green Michelin star

• Dala means Thai flower in translation. The new bistro-bar Dala offers floral, fruit and alcoholic cocktails with live music

• Cielo is a Mediterranean classic in a new interpretation. Burrata with basil and cherry tomatoes, pizza from a wood-fired oven, like in the south of Italy. On Sundays, brunches are held here accompanied by a jazz band with champagne and Brittany oysters

• SaT — Seafood at Trisara. The restaurant’s menu seems to contain all the traditional family recipes of southern Thailand, passed down from generation to generation. The restaurant was awarded a Michelin Plate for the dish Mang Korn Phad Prik Glue — fried Phuket lobster with turmeric, chili pepper, coriander and garlic. Guests who prefer more familiar taste solutions will choose a delicate fish broth with pieces of amberjack fish seasoned with tamarind. The chef recommends a banana stewed in warm coconut milk with coconut ice cream for dessert.

Have a safe trip and bon appetit!

BOOKING:

Ekaterina Deryabina
[email protected]

Mikail Gadiev
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Svetlana Drozdova
[email protected]